Lallemand Inc., a Canadian family-owned company based in Montreal, stands as a global leader in the development, production, and marketing of yeasts, molds, bacteria, and their derivatives.
Within Lallemand Inc., Lallemand Specialty Cultures (LSC) operates as a dedicated Business Unit, focusing on the selection, development, and production of specialty cultures for food applications. Utilising cutting-edge processes and technologies, LSC develops specialty cultures for various dairy, meat, and plant-based applications, providing distinct attributes such as appearance, colour, flavour, texture, acidification, and food safety for competitive advantages. The team comprises dynamic scientific and technical experts in food science, microbiology, and biochemistry, ensuring that cultures are produced in accordance with the highest quality and food safety standards.
Established in 1990, Savannah Fine Chemicals is a marketing and distribution company of functional ingredients.
Savannah represents a range of key principals such as Lallemand Bio-Ingredients and Lallemand Specialty Cultures. Savannah is all about delivering exciting experiences around service, value, and innovation.
Lallemand Specialty Cultures and its South-African partner Savannah, newcomers to the South-African market, are at your disposal with a complete portfolio of bacterial cultures and surface molds for finished products such as various types of cheese and specialty cheeses.
LALLEMAND SPECIALTY CULTURES PORTFOLIO IS DIVIDED INTO THREE MAIN PRODUCT BRANDS:
VELV-TOP: A large range of cultures to achieve a tailor-made cheese rind. VELV-TOP has the answer to all desired finished product profiles. VELV-TOP, as the market leader leveraging historical expertise in Penicillium offers solutions to enhance the organoleptic profile of your product.
Available in freeze-dried or liquid form, VELV-TOP cultures ensure homogeneity and stability, guaranteeing consistency in production.
FLAV-ANGE: Complete solutions, from flavour expression and colour development to texture enhancement. FLAV-ANTAGE bring solutions to the food producers through a large range of products, from cultures of Geotrichum candidum, Penicillium roqueforti, to Kluyveromyces lactis, Brevibacterium spp and other yeasts and ripening bacteria.
FLAV-ANTAGE cultures cover a diverse range of applications for cheeses, with benefits varying depending on the type of surface and ripening cultures. The strains are carefully selected and associated based on their ripening and flavouring potentials, synergies, and specific objectives.
LALCULT Protect: These cultures contribute to improving food safety and extending shelf life by combining microbiological competition and/or producing antimicrobial metabolites to inhibit the growth of pathogens and spoilage microorganisms. With over 100 years of experience in dairy culture fermentation, Lallemand Specialty Cultures now offers cheesemakers a new solution to control the growth of undesirable microorganisms during the production process (against Listeria Monocytogenes, yeast, and mold).
LALCULT Specialty: In response to the growing demand for sustainable and ethical alternatives in the plant-based market, LALCULT Specialty provides key contributions to taste, texture, and appearance. Leveraging our expertise in microbiology and fermentation, coupled with our extensive experience in selecting the best cultures for dairy and meat applications, we offer plant-based cultures designed to ferment a wide range of plant bases, providing solutions for most dairy alternatives on the market.
